mine was just o.k. rice a bit to chewy for my taste and definitely needed more Cinnamon.

Interesting--how did you cook the rice? What kind did you use? I've never had my rice chewy when I've made rice pudding. I wouldn't expect that since it is "twice" cooked (assuming you cooked the rice first). And yes, it is surprising how much cinnamon you can add to rice pudding. I also have cooked the rice with star of anise when I know I'm making rice pudding (and of course, I add freshly ground cardamon seeds--can't help that, that is genetic). How was the "custard" part?

it was brown rice cooked in micro. the custard a basic egg, milk. corn starch and sugar, vanilla. it is also not thick enough, even though i cooked it longer that recipe called for. oh well, back to the drawing board.

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Listen up you heretics there is only one type of rice that befits this dish.
4oz pudding rice
141/2 oz can of evap/milk
1 pint whole milk
11/2 oz caster sugar
1oz butter
Nutmeg
Mix the milks pour over the rest (pyrex bowl) place in a 300f oven, stir after 30 mins then 60 mins then leave for another hour to get a good skin.

Brown rice you would be black balled in the RAC pall mall

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